The brunch cult classic, Eggs Benedict, is actually much easier to make than you would think. You only need 15 minutes to serve up an amazing Eggs Benedict with a super simple hollandaise sauce to top! 
Eggs-benedict-DIY-homemade-recipe-brunch-breakfast

Source: NYT Cooking

Homemade Eggs Benedict

Cook Time: 
Servings:  2 to 4
Ingredients:
Hollandaise Sauce
  • 3 egg yolks
  • ¼ teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • ½ cup butter
Eggs Benedict
  • 1 tablespoon butter
  • 2 English muffins
  • 4 large eggs
  • 1 tablespoon white vinegar
  • salt and pepper, to taste
  • chopped parsley for garnish
Instructions
  1. In a blender, combine egg yolks, mustard, and lemon juice. Puree until smooth. Place butter in a separate microwave safe container and microwave until melted. With the blender running, slowly pour hot butter in a steady stream. Sauce will thicken. Set aside in a warm place.
  2. Bring a large pot of salted water to a boil. Meanwhile, toast muffins
  3. Stir vinegar into boiling water. Crack eggs into separate small bowls. Stir boiling water in a clockwise motion until a whirlpool forms. Gently slide egg from bowl into the boiling water, one at a time. Cover the pot and turn off the heat. Let poach 4 to 5 minutes. Use a slotted spoon to remove the poached eggs from the water.
Assembly
  1. Place ½ of a toasted English muffin onto a plate. Slide poached egg on top and drizzle with hollandaise sauce. Season with salt and pepper to taste and garnish with chopped parsley.

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By: Noha Abuhadra

Inspired by: Stay At Home Cooking